Brown Rice Congee with Greens

brown rice congee with greens

From Emily Han for The Kitchn; adjustments made for Intervale Food Hub members

1 teaspoon vegetable oil
2 garlic cloves, thinly sliced
1-inch piece ginger, thinly sliced
1 cup sliced fresh shiitake mushrooms
1 cup long-grain brown rice, rinsed and drained
9 cups water or chicken/vegetable stock
4 ounces greens, thinly sliced (can use Chinese broccoli, broccoli raab, broccolini, bok choy, mustard greens, kale, etc.)
Salt or soy sauce
White or black pepper

Garnishes and condiments (choose some or all)
Thinly sliced scallions
Fried shallots
Chopped fresh cilantro
Roasted or fried peanuts
Toasted sesame seeds
Boiled egg or century egg
Pickled mustard greens or Chinese cabbage
Soy sauce, sesame oil, fish sauce, chile paste

Heat the oil in a large, heavy pot over medium heat. Sauté the garlic, ginger, and mushrooms until the mushrooms are softened.

Add the rice and water or stock and bring to a boil. Reduce to a simmer and cook, stirring occasionally to prevent the rice from sticking to the bottom. After 1 hour, stir in the greens.

Continue simmering for another 30 minutes or so until it reaches the consistency of porridge. Cook to your own preference; some people prefer it more soupy, others more thick. If a thinner consistency is desired, you can add more boiling water or stock during cooking.

Season to taste with salt or soy sauce and pepper. Serve hot with the garnishes and condiments of your choice.

Congee may be refrigerated for a few days, but the consistency will become thicker. Add more water or stock when reheating.